Category: vegan

aquafaba, savoury, vegan

BEER BATTERED TOFISH WITH LEMON MAYO (vegan)

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Ingredients

For the lemon mayo:
3 tablespoons aquafaba*
2 tablespoons lemon juice
1 teaspoon mustard
1 teaspoon apple cider vinegar
1/2 cup + 3 tablespoons vegetable oil
Zest of 1 lemon

For the tofish:
1 block of tofu
3 tablespoons aquafaba*
2 nori sheets
140g flour
200ml (vegan!) beer
Salt and pepper
2-3 cups vegetable oil

*Aquafaba is the liquid from a can of chickpeas

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quick meals, savoury, vegan

ONE POT GARLIC HARISSA SPAGHETTI (vegan)

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Ingredients

500g spaghetti
1 white onion (chopped)
1 bulb of garlic (cloves thinly sliced)
6 cups vegetable stock
2 tablespoons harissa paste
1/3 cup olive oil
1 cup nutritional yeast
Handful of basil (finely chopped plus a few left whole for topping)

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savoury, vegan

BLACK GARLIC AND MUSHROOM CHILLI WITH AVOCADO MASH (vegan)


Ingredients

For the chilli:
1 tablespoon olive oil
1 red onion (chopped)
4 cloves black garlic (or sub white garlic) (finely sliced)
1 red chilli (finely chopped)
1 red pepper (chopped)
350g mushrooms (sliced)
1 can passata (or chopped tomatoes)
500ml vegetable stock
1 can kidney beans
1 tablespoon vegan worcester sauce (available at Poundland)
1 tablespoon soy sauce
1 tablespoon yeast extract
1 tablespoon chilli powder
1 tablespoon barbeque sauce
2 tablespoons smoked paprika
2 tablespoons liquid smoke
1 teaspoon cayenne pepper
1 teaspoon sugar

For the avocado mash:
1 large avocado
Juice of 1/2 a lime
Salt and pepper

Extras:
Chilli flakes

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dessert, sweet, vegan

SALTED CARAMEL PRETZEL CHEESECAKES (vegan)

Ingredients

For the crust:
3 cups salted pretzels
1/4 cup vegan butter
1/4 cup dark chocolate
1/4 cup golden syrup (or other sweetener)

For the ‘cheese’ topping:
1 cup cashews (soaked overnight)
3 tablespoons lemon juice
4 dates
3 tablespoons coconut cream*
1 teaspoon vanilla extract
3 tablespoons coconut oil
1/2 cup soy milk
1/4 cup caster sugar

For the salted caramel sauce:
1/4 cup brown sugar
1 tablespoon vegan butter
3 tablespoons coconut cream*
1 teaspoon vanilla extract
1/2 teaspoon salt

Extra:
6 salted pretzels for topping

*You can get coconut cream from a can of coconut milk by placing the can upside down in the fridge overnight. When you open the can, the thick cream at the top is the coconut cream.

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aquafaba, savoury, vegan

VEGAN FISHCAKES WITH LEMON SOUR CREAM (vegan)

FISHCAKES

Ingredients

For the ‘fish’cakes:
1 pack firm tofu (crumbled)
2 nori sheets (crumbled)
2 spring onions (finely chopped)
1 red chilli (finely chopped)
1 cup aquafaba
1 cup flour
1 cup breadcrumbs
2 tablespoons dried herbs
Salt and pepper
1 tablespoon olive oil

For the lemon sour cream:
1 pack silken tofu
1 teaspoon maple syrup
1 tablespoon olive oil
Zest of 1 lemon
4 tablespoons lemon juice
Pinch of salt

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